Almond-pecan pie crust
1 9\" pie cst
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Almonds |
| ½ | cup | Pecans |
| ⅓ | cup | Chopped pitted soft dates |
| 3 | tablespoons | Water |
Directions
In separate bowls, cover almonds & pecans with water & let soak for 8 to 12 hours. Drain & rinse.
In a food processor, grind almonds to a consistency of moist meal.
Place in a bowl & set aside. Grind pecans in the same way & stir in with the almond meal. Blend dates & water until smooth. Stir into the nut mixture & mix well. Shape into a ball & place on a 12" waxed piece of paper. Top with another piece of waxed paper. Roll out dough into an 11" diameter.
Carefully remove the top piece of waxed paper. Invert pie crust into an oiled 9" pie plate & press down gently. Trim the edges. (It doesn't say, but I think that one should then remove the other piece of paper).
Place crust in a preheated oven at 250F. Turn off heat immediately & let the crust sit until it is dried, about, 30 minutes.
"Vegetarian Gourmet" Spring, 1994 Submitted By LAWRENCE KELLIE On 12-31-94
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